See Also: Moroccan fish tagine(recipes)
Moroccan fish tagine with coriander couscous(recipes)
Moroccan Pork Tagine(recipes)
Moroccan lamb tagine(recipes)
Moroccan Chicken Tagine(recipes)
Moroccan lamb tagine with prunes(recipes)
Moroccan lamb tagine with ras el hanout and couscous(recipes)
Moroccan lamb tagine with lemon and pomegranate couscous(recipes)
Tagine(recipes)
tagine(dictionary)

Moroccan fish tagine (recipes)






Serves 4 as a first course



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



2 tbsp olive oil, plus extra for brushing2 celery sticks, chopped1 carrot, chopped1 small onion, chopped¼ preserved lemon, finely chopped4 plum tomatoes, sliced600ml/1 pint fish stock8 small new potatoes, cut lengthways into quarters2 red mullet, ocean perch or grey mullet, weighing about 450g/1lb each, filleted8 black olives, halved1 tsp chopped fresh coriander1 tsp chopped fresh mintsalt and freshly ground black pepperFor the charmoula:2 tbsp roughly chopped fresh coriander3 garlic cloves, chopped1½ tsp ground cumin½ red finger chilli, seeded and chopped roughly½ tsp saffron strands4 tbsp extra virgin olive oil1 lemon, juice only1½ tsp paprika1 tsp salt



Method



1. For the charmoula, put all the ingredients into a food processor and blend until smooth.2. Heat the oil in a large pan, add the celery, carrot and onion and fry gently for 5 minutes, until softened but not browned.3. Add half the chopped preserved lemon, 2 tbsp of the charmoula, the tomatoes and the stock.4. Bring to the boil and simmer for 30 minutes, then add the potatoes. Simmer for 6-8 minutes until tender.5. Preheat the grill to high. Brush the fillets of fish with olive oil, season with salt and pepper and then cut each diagonally in half.6. Grill, skin-side up, for about 6 minutes.7. Stir the olives, the rest of the charmoula and the remaining preserved lemon into the sauce and check the seasoning. 8. Put the fish in four warmed soup bowls, spoon over the sauce and sprinkle with the chopped coriander and mint.